Southwestern Turkey Bake Recipe

4.5 4 6
Southwestern Turkey Bake Recipe
Southwestern Turkey Bake Recipe photo by Taste of Home
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Southwestern Turkey Bake Recipe

Read Reviews
4.5 4 6
Publisher Photo
I make this as a way to get my nieces and husband to eat their vegetables. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Featured In: The 13x9 Thanksgiving
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 large onions, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons butter
  • 6 cups cubed cooked turkey
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • 1 package (12-1/2 ounces) nacho tortilla chips, crushed
  • 4 green onions, sliced

Directions

Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half of the turkey mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, 25-30 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with green onions. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Turkey Casserole in Simple & Delicious October/November 2010, p57

Nutritional Facts

1 piece: 500 calories, 28g fat (13g saturated fat), 106mg cholesterol, 756mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 31g protein.

  • 2 large onions, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons butter
  • 6 cups cubed cooked turkey
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • 1 package (12-1/2 ounces) nacho tortilla chips, crushed
  • 4 green onions, sliced
  1. Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half of the turkey mixture, cheese and tortilla chips. Repeat layers.
  2. Bake, uncovered, 25-30 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with green onions. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Turkey Casserole in Simple & Delicious October/November 2010, p57

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Rhea10 User ID: 6081207 108522
Reviewed Nov. 8, 2011

"For some reason mine ended up pretty soupy... It tasted fine, just an off texture. I don't know why though! If anyone has any ideas or had a similar experience...let me know what makes it work better!"

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lilstump User ID: 3547271 189805
Reviewed Oct. 23, 2011

"I used chicken instead of turkey, my kids loved it!!! I will make this again."

MY REVIEW
redcow User ID: 47124 212044
Reviewed Mar. 10, 2011

"Made this today for the second time. I used broccoli instead of spinach. I freeze my own broccoli so had it on hand. I made this in two casserole today and gave one to a friend. She really liked it and wanted the recipe!!!! A keeper for my family."

MY REVIEW
Kristine Nugent User ID: 5577669 123098
Reviewed Nov. 6, 2010

"great. i added a can of pinto beans (rinsed). a little too much onion but otherwise great."

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